Novice cooks can't go wrong with seared beef and pomegranates

You'll need an efficient ventilation system as you quickly cook the flank steak over high heat.

After a brief rest, the sliced-thin meat will soak up the sweet-tart dressing — a worthy foil for the peppery arugula greens on the plate.

Prepwise, it's a novice cook's dream.

The recipe, adapted from Sabrina Ghayour's “Persiana: Recipes From the Middle East and Beyond” (2014 Interlink, 2014), comes together in about 25 minutes. It also makes a nice 4-serving appetizer.